Genovese Pesto

Name: Genovese Pesto
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: Mediterranean
Ingredients: about 2½ bunches (100 g) Basil; 6 Tbsp (50 g) Pine Nuts; about 1½ cloves (7 g) Garlic; about ¼ tsp (2 g) Salt; 1 cup (100 g) Parmesan; 60 g Pecorino; about ¾ cup (198 ml) Olive Oil

Independent adaptation of a publicly published Mirko Febbrile recipe. Not affiliated with, sponsored by, or endorsed by Mirko Febbrile.

CONDIMENT · PASTA

In the published recipe, this is the condiment for febbrile puglia pasta. The same recipe pairs it with San Marzano Tomato Sauce, the tomato sauce.

Mirko Febbrile's Genovese pesto for pasta.

On the jar

PESTO

Method: blend
Yield: about 2 cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Olive Oil 198 ml

Ingredients

Basilabout 2½ bunches (100 g)
Pine Nuts6 Tbsp (50 g)
Garlicabout 1½ cloves (7 g)
Saltabout ¼ tsp (2 g)
Parmesan1 cup (100 g)
Pecorino60 g
Olive Oilabout ¾ cup (198 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Genovese Pesto wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

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Provenance

Mirko Febbrile — published sauce recipes in the PantryFlex catalog. Michelin 1* (Braci CDC, historical).

Originally published as Pesto alla Genovese.

Adapted from a Mirko Febbrile recipe (Mirko Febbrile / Michelin Guide).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Mirko Febbrile / Michelin Guide (published as “Pesto alla Genovese”). Full citation lives in Provenance.

Companion jar